Ismaili Recipes - This blog contains our family recipes; mainly it is Ismaili (Khoja) cuisine, our family lived in Uganda for 3 generations so we have a marked East African(Swahili, Lugandi) Influence in our cooking AND in our language!! (Kutchi / Cutchi / Gujarati.
In recent years with new additions to the family our cooking includes, English, Pakistani, Italian and Irish influences.

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Tuesday, 29 May 2007

Seafood Risotto

Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where the Vialone Nano comes from) where rice paddies are abundant. It is one of the pillars of Milanese cuisine.

When risotto is cooked, the rice is first cooked briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, before the broth is added, one ladle at a time. Other dishes exist that are similar, but they should not be called "risotto" if the rice is not toasted from Wikipedia

Risotto1. Heat the oil in a large pan, Add the garlic and chillies2. Add the prawns, cook for a few minutes minutes; remove4. Add the scallops , cook for about 5 minutes; remove.5. Add the butter, fry the onion, until transparent5. Add the washed, drained rice (do not soak), stir until each grain is coated with oil and look transluscent.6. Add the wine, cook until it is absorbed. (I must admit, both Lisa and I had a glass of wine at this point!)7. Add one ladle of stock at a time, stiring until it is absorbed. Continue to do that until no more liquid can be absorbed, add the seafood, mix8. Cover and cook for 15 minutes, add the parmesan, give it a good stir and serve.

UNLESS OTHERWISE NOTED, ALL RECIPES ARE THE ORIGINAL CREATION OF CHACHI'S KITCHEN. ALL PHOTOS BY CHACHI'S KITCHEN. PLEASE DO NOT POST OR PUBLISH WITHOUT CITING. CONTACT ME IF YOU HAVE ANY QUESTIONS: CHACHISKITCHEN (AT) GMAIL (DOT) COM.